with Aussie Spiced Potatoes, Garden Salad & Mayo
Why go out for this nostalgic pub classic when you can create it right in your own kitchen? There’s not much to analyse here – just good old-fashioned tasty, gooey chicken parmy that's done in only half an hour. Too easy!
Allergens
Utensils
Tags
Olive oil
Tomato paste
1 packet
Garlic paste
1 packet
Chopped potato
1 bag
Cucumber
1
Tomato
1
Balsamic vinegar
1 drizzle
Mixed salad leaves
1 bag
Mayonnaise
1 packet
Chicken thigh
1 packet
Cheddar cheese
1 packet
Aussie spice blend
1 sachet
• Preheat oven to 240°C/220°C fan-forced. • Place chicken thigh, tomato paste and garlic paste on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. • Turn chicken to coat. Top chicken with shredded Cheddar cheese.
• Place chopped potato on a second lined oven tray. Sprinkle with the Aussie spice blend. Drizzle with olive oil, season and toss to coat. • Bake chicken and potato until potato is tender and chicken is cooked through, 20-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• When the chicken and potato have 5 minutes remaining, roughly chop the cucumber and tomato. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add the cucumber, tomato and mixed salad leaves. Toss to combine.
• Divide the cheat's chicken parmigiana, Aussie potatoes and garden salad between plates. Serve with mayonnaise.
2786
kJ
Energy (kJ)
35.5
g
Fat
10.3
g
of which saturates
37
g
Carbohydrate
8.7
g
of which sugars
46.1
g
Protein
1134
mg
Sodium
